Böcker av Gelf Alderson

River Cottage head chef Gelf Alderson shows us how to create truly knockout salads using simple, seasonal ingredientsGelf Alderson has spent years serving up original, veg-centric meals to delight the guests at River Cottage. His recipes redefine the idea of salad, as playful flavour pairings, clever techniques and vibrant dressings bring out the very best in seasonal produce. With all the delicious summer fruit and veg coming into season right now, you'll be spoilt for choice with these tantalising recipes. Why not try:· Curried roots, pearled barley and parsley· Merguez roast squash, pears and chicory· Apple with toasted hazelnuts and lime· Leftover lamb, harissa and char-grilled peppers· Lentils with green herbs and lemonDivided into easy chapters like Quick, Hearty, Spicy and Lunchbox, these recipes use everyday ingredients, and give plenty of suggestions for seasonal swaps and delicious alternatives. With more than 80 recipes and countless more variations to be explored, Gelf demonstrates how, with a bit of creativity and flair, simple ingredients can be combined to make truly great salads.

In River Cottage Great Roasts, all you will need are good ingredients, an oven and some simple bakeware to create easy weeknight dinners, showstopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds. Often only requiring one roasting tin and minimal prep, these are recipes that let the oven do the hard work, and leave you with very little washing up:Roast asparagus, lettuce and eggsSpiced roast whole cauliflower with preserved lemon and yoghurtPot roast brisket with orange and star aniseRoast mackerel with fennel, apple and bayCreamy fish pieRoasted cherry and almond crumbleDivided into chapters like Roasting Tin, Weeknight Dinners, Sunday Roast, Simple Sides and Puddings, the recipes all harness the power of the oven to transform everyday ingredients into their more deliciously caramelised, roasted counterparts.

Pastry is one of our favourite things to indulge in - the golden crust of a pie, the flaky pastry of the immortal Cornish pasty, or the soft encasing of a suet pudding: all provide comforting, homely dishes that we know and love. However, often it feels out of reach for everyday cooks, surrounded by rumours of impossibility, stories of failure and unachievable recipes. In River Cottage Great Pies Gelf Alderson will dispel all fear, giving every home cook the tools they need to achieve pastry greatness with achievable, delicious recipes for every pastry-laden occasion, from the buffet to the centrepiece of any meal. Starting with a chapter dedicated to the core recipes for the most-used pastry - including shortcrust, puff and rough puff, hot water, filo, suet, choux and sweet pastry and a range of wholemeal pastries - these become the basis for the pastry masterpieces in the book. (And if you don't have time to make pastry from scratch, don't despair - the recipes in the book are doable with shop-brought for when time and inclination are against you.) In chapters such as veggie pies, open pies and tarts, saucy pies, raised pies, pasties and sweet stuff, you'll find recipes for kitchen classics (from the ultimate quiche to a beef and ale pie, and from the classic River Cottage pork pie to custard tarts), as well as unexpected sweet and savoury treats (think spanakopita, chicken balti pie or peach, redcurrant, hazelnut and cardamom meringue pie), rounded out with a chapter of sauces, gravies and custards - everything you'll need to accompany your pies, pastries and pasties.With an introduction from Hugh Fearnley-Whittingstall, this book provides an essential kit list and information on different flours and fats, with 100 comforting recipes of grounded pastry cooking, achievable for everyone and on your table in no time.